Pepper-Stuffed Lamb With Garlic Chevre Sauce

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Servings: 8 Difficulty: Advanced
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Impressive roasted lamb roll stuffed with peppers and sun-dried tomatoes, served with a creamy garlic goat cheese sauce.
Pepper-Stuffed Lamb With Garlic Chevre Sauce recipe image
Pepper-Stuffed Lamb With Garlic Chevre Sauce recipe image
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Pepper-Stuffed Lamb With Garlic Chevre Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 2018

Description

This elegant Pepper-Stuffed Lamb is the ultimate showstopper for dinner parties or special family gatherings. A boneless leg of lamb is butterflied and filled with roasted bell peppers, savory sun-dried tomatoes, and fresh herbs, then rolled and marinated for deep flavor infusion. The meat is roasted to perfection, ensuring a tender, juicy interior. It is served with a luxurious Garlic Chevre Sauce—creamy, tangy goat cheese warmed with garlic and a hint of spice—that complements the rich lamb beautifully. While it requires some prep time and marinating, the steps are straightforward, resulting in a sophisticated Mediterranean-inspired meal that tastes as good as it looks.

Ingredients

Directions

  1. Preheat the broiler. Slice the bell peppers in half lengthwise, removing the cores and seeds.
  2. Lay the pepper halves skin-side up in a shallow broiling pan, positioning the pan 3 inches below the heat source.
  3. Broil the peppers until the skins blister and turn black.
  4. Transfer the roasted peppers to a plastic bag and seal it; let them steam for 15 minutes to loosen the skins.
  5. Once cool enough to handle, peel off the blackened skins from the peppers.
  6. Place the boneless leg of lamb skin-side down on a cutting board and pat it dry with paper towels.
  7. Sprinkle the lamb evenly with salt and freshly ground black pepper.
  8. Arrange the drained sun-dried tomatoes and the peeled roasted peppers down the center of the lamb.
  9. Roll up the lamb tightly around the filling and secure it with kitchen twine at 1-inch intervals. Place the roll in a roasting pan.
  10. In a small bowl, whisk together the olive oil, minced rosemary, minced thyme, minced garlic, and Tabasco sauce.
  11. Pour the marinade over the lamb roll, turning it once to coat evenly.
  12. Cover the roasting pan tightly and refrigerate for 24 hours, turning the lamb once or twice during the marinating period.
  13. Preheat the oven to 450 degrees F (232°C).
  14. Place the uncovered lamb roast in the oven and immediately reduce the heat to 325 degrees F (163°C).
  15. Roast the lamb for approximately 20 minutes per pound (about 2 hours total), or until a meat thermometer inserted into the thickest part registers 125 degrees F for rare or 140 degrees F for medium.
  16. Remove the lamb from the oven and let it stand, loosely covered with foil, for 15 minutes before slicing.
  17. Meanwhile, in a small saucepan over low heat, whisk together the goat cheese, minced garlic, cream or half-and-half, and Tabasco sauce.
  18. Heat the sauce gently until the cheese is melted and the mixture is well blended and heated through.
  19. Slice the lamb and serve with the warm garlic chevre sauce, garnished with a sprig of rosemary.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 2018kcal
% Daily Value *
Total Fat 143g221%
Saturated Fat 61g305%
Cholesterol 661mg221%
Sodium 492mg21%
Total Carbohydrate 4g2%
Dietary Fiber 1g4%
Sugars 2g
Protein 171g342%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb, leg of lamb, stuffed lamb, goat cheese, chevre, sun-dried tomatoes, roasted peppers, garlic sauce, mediterranean, dinner party, herbs, rosemary, thyme, roast, main course, special occasion, marinated
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